Evaluation of Free D‐glutamate in Processed Foods
Abstract
Monosodium glutamate (MSG) is added to many processed foods at significant levels for flavor enhancement. It is also naturally occurring at high levels in some foods. The enantiomeric composition of free glutamate in foods was examined and all foods analyzed were found to contain D‐glutamate. The relative percent of D‐glutamate in the food products studied depended on the origin of the glutamate. Foods to which MSG was added by the manufacturer had a high total level of MSG but a lower relative percentage of the D‐enantiomer (usually less than 0.8%). In comparison, fermented foods tend to have high relative levels of D‐glutamate but a lower total amount of the amino acid. The relative percent of D‐glutamate in nonfermented foods containing no added MSG was also found to be low compared to fermented products. In some cases the percent D‐glutamate could be related to the relative amounts of other food ingredients such as cheese. © 1994 Wiley‐Liss, Inc. Copyright © 1994 Wiley‐Liss, Inc.
Recommended Citation
K. L. Rundlett and D. W. Armstrong, "Evaluation of Free D‐glutamate in Processed Foods," Chirality, vol. 6, no. 4, pp. 277 - 282, Wiley, Jan 1994.
The definitive version is available at https://doi.org/10.1002/chir.530060410
Department(s)
Chemistry
Keywords and Phrases
D‐amino acids; D‐glutamate; food analysis; monosodium glutamate
International Standard Serial Number (ISSN)
1520-636X; 0899-0042
Document Type
Article - Journal
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2024 Wiley, All rights reserved.
Publication Date
01 Jan 1994
PubMed ID
7915127
Comments
National Institute of General Medical Sciences, Grant R01GM036292